Description
This Zucchini & Cheddar Frittata is packed with shredded zucchini and sharp cheddar cheese, making it a flavorful and nutritious meal for brunch, dinner, or anytime in between. It’s easy to make, oven-baked, and perfect for meal prep!
Ingredients
Units
Scale
- 1 lb zucchini (about 2 small)
- 3 tbsp unsalted butter
- 1/3 cup finely chopped shallots (from 1-2 shallots)
- 1/2 tsp salt, plus more to taste
- Freshly ground black pepper, to taste
- 8 large eggs
- 1/3 cup heavy cream
- 1 1/4 cups (5 oz) shredded sharp cheddar cheese
Instructions
- Preheat oven to 325°F (163°C).
- Grate the zucchini using a food processor or box grater. Place the grated zucchini on several layers of paper towels and wring out excess moisture. Repeat 1-2 times if needed.
- Sauté the veggies: In a 10-inch ovenproof skillet, melt butter over medium heat. Add shallots, zucchini, and ½ tsp salt. Cook, stirring occasionally, until zucchini is tender and moisture evaporates (7-8 minutes).
- Prepare the egg mixture: In a bowl, whisk together eggs, heavy cream, ¼ tsp salt, and ¼ tsp black pepper.
- Combine & bake: Stir the cooked zucchini and shredded cheddar into the egg mixture. Pour the mixture back into the same skillet.
- Bake for 25-30 minutes, or until the frittata is set in the center.
- Serve warm and enjoy! Be cautious of the hot skillet handle when removing from the oven.
Notes
- For extra flavor, add fresh herbs like parsley or basil.
- Storage: Keep leftovers in the fridge for up to 3 days; reheat gently in the oven or microwave.
- Make it keto-friendly by swapping the heavy cream for full-fat coconut milk.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 2g
- Sodium: 370mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0 g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 320mg